2023
DOI: 10.21603/2308-4057-2023-2-568
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Effects of triticale flour on the quality of honey cookies

Abstract: Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies. The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 1… Show more

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Cited by 2 publications
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